NEED HELP PICKING THE PERFECT HOLIDAY WINE?

As the holidays are rapidly approaching, I find myself yearning for the comforts of the holiday season and its aromas of cinnamon, smoky meats and pumpkin. As a sommelier, the most popular question I’m asked this time of year is what to pair with a holiday meal.

If you prefer a classic pairing, for whites, a kabinett riesling is the way to go. If you have not been to Truly Fine Wines, a local wine shop specializing and selling only German wines, this is a stop you need to put on your calendar. Owners Damien and Sabrina are true experts when it comes to German wines, and they make finding that perfect riesling selection easy. If you are looking for something different, try a gewürztraminer. As with riesling, they come in a range of styles to suit your palate, from dry to sweet.

For additional white wine recommendations, I was recently at a wine tasting in San Diego and was reminded how amazing chenin blanc from the Loire Valley in France is for the holidays. It is a fuller-bodied white with great minerality. Vouvray, the region in the Loire Valley where chenin blanc comes from, offers a range of styles from dry to off dry.

If you prefer a Californian white, I am a fan of chardonnay. For the cuisine of the season, I like a richer-style with a good backbone of acidity; try Mi Sueño from Carneros or Arrowood from Sonoma. I also am a fan of whites from the Alsace region in France; try a pinot gris or pinot blanc; they are richer than other regions in the Old World, and they lend themselves to the spice components of holiday cuisine.

For red wine drinkers, the classic pairing is pinot noir. I prefer the cool-climate regions that show tart red fruits in the aroma and a strong backbone of acidity. Examples of these regions include Sonoma Coast in California, Willamette Valley in Oregon and Central Otago in New Zealand.

For something unique, I love the juicy flavors of an old world Spanish garnacha with Thanksgiving turkey, traditional cranberry sauce, and a stuffing studded with herbs and fruit. If you are more of a full-bodied red wine drinker, try a zinfandel, but be wary and stay away from the big jammy monsters. Instead, try a zin that is lower in alcohol and shows a more restrained style.

If you want to be adventurous, offer a sparkling rosé with your meal; this is what I will be drinking during the holidays. For one, the bubbles are festive, and its bright acidity cuts though the richness of the turkey stuffing and even the sweet potatoes with torched marshmallows. Sparkling rosé’s earthy overtones are a nice complement to the herbal notes of sage, marjoram, thyme and chives that are common in our holiday dinner.

Some of us toil over the procurement of ingredients for our holiday dinners but don’t give equal consideration when selecting the wine. For me, it’s equally important and fun to find just the right wine to pair.

If you’re feeling unsure, seek out additional advice from a great local wine shop like Truly Fine Wines, San Diego Wine Company or Bacchus Wine Shop. They have many great selections that fit the holidays perfectly. Let them know what you are serving, what you like to drink and what you would like to spend and they can help you to find the perfect bottle of wine to fill your glass this holiday season.

Lisa Redwine is the director of restaurants and beverage programs for the La Jolla Beach and Tennis Club, The Shores and The Marine Room restaurants.